Soup in Springtime? Believe it, Sweet Pea

Spring Sweet Pea Soup

Sure, as the weather heats up, soup probably isn’t the #1 thing on your mind. But maybe it should be! New Rochelle’s NoMa Social aims to put soup back in the spotlight this season thanks to this decadent sweet pea recipe they shared with us. While sweet peas are well and good, let’s be real: it’s the suggestion of white truffle oil and crab that really caught my eye.

Spring Sweet Pea Soup

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Thai Butternut Squash & Coconut Soup

Thai Butternut Coconut Soup

We”re nearing the end of soup season (which, to me, runs roughly mid-October through late-February) so I need to cram in some new recipes while I still have the chance! My two favorite types of soups are Asian-inspired, particularly Thai, and squash-based. So when my friend sent me a recipe on Pinterest incorporating both, I was IN. (And yeah I pinned it to my Soup-specific board, duh)

This fabulous recipe originally comes from the lovely blog Carlsbad Cravings. While I”ve made Thai-spiced butternut and/or sweet potato soups before, the addition of sriracha-roasted pumpkin seeds on top really brings this one to a whole other level. Actually, she used butternut squash seeds, but I had a bunch of naked pumpkin Superseedz in the pantry so I decided to use those and it came out great. Perfect if you are using pre-chunked or frozen butternut squash versus the whole gourd. (Which I actually was, too… pre-cut packaged organic squash because I was running late after work! No shame in my game on a busy weeknight.) I amped up the spice in this a bit and cut down the fat by using light coconut milk, and the result was absolute heaven.

Thai Butternut Squash Coconut Soup with Honey Sriracha Pumpkin Seeds

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Favorite Fall Spiced Tomato-Pumpkin Soup

Favorite Fall Tomato Soup

I made this last week when I was (a) trying to eat extremely healthy to make up for some weekend indulgences and (b) really craving a big bowl of something hot, cozy, and autumn-y. Soup was the obvious answer. I love tomato soup and wanted to make a homemade version of that, but also noticed I had some pumpkin puree leftover in the fridge and didn’t want it to go to waste. Guess what? Pumpkin and tomato are great together. You don’t really taste the pumpkin-ness with all the other flavors going on, at least not overwhelmingly so, but it adds a nice thickness and fall flavor.

Favorite Fall Spiced Tomato-Pumpkin Soup

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100 Ways to Use Beer in Food: #15 Dogfish Head Chowda

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It’s been a while since I’ve revisited my trek to greatness: the 100 ways to use beer in food and drink. But then I found this. Dogfish Head found a way to combine their delicious beer with some great ingredients. What came out of the beer-food think tank? Dogfish Head Hard-Tack Chowda. The real kind of chowda – not that gross Manhattan stuff.

Dogfish Head touts this chowda as one of which Ishmael would be proud. Teaming up with Sea Watch International, the chowda’s “made of small juicy clams, scarcely bigger than hazelnuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.” OH, and did I mention infused with the Dogfish Head 60 minute IPA?

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The Endless Road Trip: Colombia–It’s More Than Just Coffee!!

Editor’s Note: Colombian-born, Oklahoma-educated, lover of avocados…sounds like an ES-er! Please welcome our newest contributor, Cyborg.

I know, I know, you’re probably thinking: “There’s more to Colombia than coffee (and drugs and violence)—say whaaa?” to which I say “Damn the media AHH!!” but there is. From a Colombian foodie to you, let me open your mind to a new world of opportunities and deep-fried dreams.

First of all, let me get this off my chest and I’m sorry for what I’m about to do but the world needs to know: America has robbed its people of avocado greatness. Last time I was in Colombia I decided to take photographic proof of what the real deal is so voilà. Buenos dias, avocado the size of my face!

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OK, now that I’ve set the record straight, let’s get serious. Here are four can’t-miss Colombia foods.

1. Arepa Rellena

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Where do I even start?  Imagine a corn patty that you stuff with eggs, cheese, shredded beef, and/or chicken and pretty much anything your heart desires; and then you deep fry it in heavenly oil. The result? Oh Em Gee you wanna call this place your new home. Not convinced? Spread some suero costeno on that puppy and it’s a first class ticket to foodtopia. Suero costeno is the Colombian version of sour cream but it tastes more like cream cheese, which gives it that perfect amount of slight acidity that makes you go NOM!

2. Plantain Platters

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Now, on to some serious food for thought. What in the world is better than fried chorizo, spicy guac, thick bacon and meaty chicharrones??? ALL of the above served on a dish made of deep fried plantain is the correct answer!! Yes, this happens and it’s glorious!!!!!

Also, note the bean dip and hot sauce dip on the side cause–duh, who doesn’t wanna dip all of this stuff in hot sauce and beans? Man, if this doesn’t make you wanna book a ticket right meow, I know what will, and the answer is: Ajiaco.

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Sun-Dried Tomato & Rosemary Minestrone Soup

Alright, dudes! Welcome to healthy time! To counteract the amazing and resolution-murdering bacon pie our very own beloved BS debuted yesterday, I’m contributing one of my favorite—and yes, New Year’s friendly—soup ideas. It’s salty, spicy, tomato-y, chock full of vegetables and protein, and it tastes bomb.com. (I decided I’m bringing back bomb.com in 2013, just let it happen.)

Okay, so my soup trick: instead of just normal crushed tomatoes in your minestrone soup, add sun-dried tomatoes. Instead of just olive oil in your minestrone soup, use the sun-dried tomato oil! It packs that salty, intense taste we all know and love, but the sun-dried tomatoes themselves reconstitute in the broth and swell up into juicy, soft balloons of savory goodness in the soup. You’re welcome.

Resolution Minestrone Soup

 

Sun-Dried Tomato & Rosemary Minestrone Soup

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